Sunshine Sauce

I needed a rest day, so lucky you... you get a new recipe!

In the dino-chow world, peanuts are a big no-no. (Because they're legumes, not nuts, and blah blah blah. Get the full explanation from an expert here.)

It didn't seem like a big deal to me to give up peanuts until I remembered the decadent deliciousness that is peanut sauce. Veggies dipped in peanut sauce. Grilled chicken satay dipped in peanut sauce. Shredded beef wrapped in a butter lettuce leaf with diced red onion and drizzled with... peanut sauce.

You get the idea.

Then Sunbutter entered my life. Creamy. Nutty. Made from beautiful, healthy-fat-filled seeds.

And I got creative.

You're welcome.


Sunshine Sauce
Makes enough for 2 people to dip a serving of glorious grilled meat and some veggies

Ingredients:
2 tablespoons Sunbutter
1 tablespoon lime juice
1/2 clove garlic, crushed
1/2 teaspoon chili-garlic paste
1 teaspoon coconut aminos
2 tablespoons coconut milk
2 tablespoons water
pinch dried ginger

Directions:
1. Blend all ingredients in a food processor or blender.
2. Eat.

Note: The organic Sunbutter contains ONLY roasted sunflowers seeds, so if you're very committed to avoiding added sugars, go for the organic. The "natural" and "crunchy" versions list dehydrated cane juice among the ingredients, which means it's got a little added sugar. I found several online sources for organic Sunbutter, if you want to be hard routine about it. Prices range from $5-ish to $9-ish per jar, plus one place you can buy by the case!

Swanson Organic | $5.99/jar
Sungold Organic | $9.99/jar
Sungold Organic by the case | $60/case or $5.45/jar
Sungold Organic | $9.96/jar
Sungold Organic | $7.99/jar

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I'm excited to once again join the food punk rockers on Fight Back Friday at Food Renegade.